Recipe of the day: Duck-Dak Bungalow

Hello foodies! Sorry for the delay; you know that I was ill in last week so I couldn’t able to post. Now I’m fine and today I’m going to share a special recipe for you! See, if you like it…….  

Duck-Dak Bungalow 

   

 

 

  Ingredients:

Duck meat: -                                  500gm.

Onion (big):-                                  2 piece 

Baby onion: -                                  10-12 pieces

Ginger: -                                        2 inch

Garlic: -                                         10-12 cloves

Tomato (small):-                            4 piece

Cumin seeds: -                               2 teaspoons

Dry red chili: -                              4 piece

Dry Kashmiri red chili: -                4 piece

Turmeric Powder: -                       1teaspoon

Bay leaf: -                                     1 piece

Cinnamon stick: -                           4-5 sticks

Cardamom: -                                  4pieces

Cloves: -                                        5-6pieces

Mustard Oil: -                               1Cup (150gm)

Sugar: -                                         1/5teaspoon

Salt: -                                           to taste

 

 

 

Process:

 

1. Wash the meat with hot water and marinate with turmeric powder, 3 tablespoons of mustered oil and Salt before cooking for at least 30mins. 
2. Crushed big onion, ginger and garlic separately and keep aside.
3. Grind cumin seeds, dry red chili and dry Kashmiri red chili separately and keep aside.
4. Full heat the rest of oil in a pan and pour one by one sugar, bay leaf, crushed cinnamon sticks, crushed cardamom and crushed cloves in it.
5. When it smells, add big onion, ginger and garlic and fry for 2 mins.
6. Now, add the meat, cumin seeds, dry red chili and dry Kashmiri red chili and cook for 4-5 mins.
7. Add salt, baby onion, tomatoes and stir well. Cover the pan and let it cook for 10 minutes on low flame.
8. Take it off the flame when the meat well cooked and it become dry. (Duck meat generally take time to cook then other meat)
9. Serve hot with Roti, Paratha or any kind of bread with small onion and green chili socked in lemon juice or vinegar.

* You may use chicken or mutton in the place of duck meat.

* You may use the powder of red chili and Kashmiri red chili.

Tips of the day

1. Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time. 
2. Use a wooden board to chop. It will not blunt the knife. Don`t use a plastic board, small plastic pieces may go with the vegetables.

Question of the day

Q7. What is ‘Dak-Bungalow’?

Q8. Fill in the blanks and write the word: _R_ _GE.

Answers of the last Questions:

         1.     Egypt; partly believe in France.

       2.    Coriander

Time to say good bye now! Next post will be published on 30^th November; till then…..take care. Have a wonderful week! Namaskar.

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